Leeks Quiche

 

INGREDIENTS (6 servings)

Pastry Dough : 

2 1/2 cups all-purpose flour 

1 tsp coarse salt

1 cup cold unsalted butter, cut into 1/2" pieces

3 tbsp ice water

For the quiche:

3 eggs and 1 yolk

300ml whipping cream

200ml whole milk

6 leeks

3 tbsp olive oil

Unsalted butter

Table salt and Ground pepper

DIRECTIONS

Make the shortcrust pastry as follows:

In a food processor, pulse flour and salt to combine. 

Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. 

Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. 

Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

Make the Quiche as follows:

Preheat oven to 400°F (210°C)

Butter a pan.

Wash and slice the leeks. Pour olive oil in a wok, cook the leeks over low heat for about 20 minutes until tender. Season with salt and pepper.

Roll out pastry to 1/8″ thick (3 mm) and press pastry into the quiche tin or pie dish.

Prick the bottom of pastry with a fork.

In a bowl, beat the eggs and the yolk with the cream and milk. Add the leeks into the mixture.

Pour the leeks mixture into the pastry.

Bake for about 35 minutes. 

Serve hot accompanied with a green salad.